1 cup wheat- soaked at night
1 pound veal boneless, cut into cubes
2 teaspoons salt
1 onion, very finely chopped ( you can use a chopper)
1 tomato very finely chopped ( you can use a chopper)
2-3 cloves garlic chopped/ you can use garlic paste-1 teaspoon
3-4 tablespoon neutral oil
1/2 cup tamarind juice- heat about 1 cup water and add tamarind pulp to it. Soak for about 15 minutes and then using your hand knead the pulp to get the thick tamarind juice. Strain and use in cooking or to make chutney
Whole Spices–
1 teaspoon cumin
2 cloves
6-7 whole peppercorns
5 cardamoms
4 one inch pieces cinnamon sticks
Method–
Pressure cook the wheat with 1 teaspoon salt and 2 cups water till soft. Half crush it with stick blender.
Pressure cook the meat with salt and 1 cup water till tender.
Pour the cooked wheat in larger pot and add the meat to it. Add the whole spices and about 2 cups water. Bring this to boil to infuse the aroma of the spices.
In the meantime, heat oil in a small pot and add the fine chopped onion, tomato and garlic, keep stirring till the water is evaporated and the mixture is like a paste.
Pour the above mixture into the wheat-meat soup, stir well.
Check salt and add if needed. Add the tamarind juice and continue cooking for about 15 minutes. Serve hot
The shurba is like thick stew and is very heart warming, can be taken on its own or you can prepare a light meal to go along with it.
